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Fish Tacos

Wednesday, 23 January 2013

It's only been recently that I've really started to appreciate the internet food community. There are so many amazing food blogs I can escape to and be inspired by. This particular post is an adaptation from The Londoner, who's original recipe you can find here. So with this inspiration and the growth of my blog and skills in the kitchen (both delightfully surprising) I'm really starting to want to put the work in to my posts. I've chosen this recipe because it has a few rewarding components - they are easy so don't be intimidated, and it gives absolutely brilliant results.
The recipe also reminds me of my time in Barbados.

The salty fish with a zing of lime and punch of chilli takes me straight back to the beach where the fishing boats would dock and then cook their fresh catch straight away.

I love this dish, it's bursting with flavour and memories of the sun. All good. Lets go.

For Fish Tacos you will need (makes 4):

2 river cobbler (or any white flaky fish) fillets

2 handfuls of coriander

2 limes

2 red chillies

1 avocado

6 tablespoons olive oil

4 tablespoons sour cream

2/3 tablespoons ketchup

4 handfuls of salad leaves.

4 tortilla wraps

Salt and cracked black pepper

To begin, make the fish marinade.

Use a pestle and mortar to grind up a handful of the coriander leaves, a pinch or two of salt and the juice of one lime.

Slice and chop half a chilli, add in and grind down a little. Need a bigger pestle and mortar, right?

Transfer to a jug, add 6 tablespoons of olive oil and mix well together. Put the fish in the pan (but not yet on) and pour on the marinade. Leave to soak in the marinadey-goodness for a few minutes.

Soaking in situ.

Now lets make sauces. Start with the guacamole. De-stone and peel the avocado. Put in a bowl and mash down to a paste.

Finely chop the other handful of the coriander and mash that into the avocado.

Squeeze in the juice of half a lime. Wrap the other half in clingfilm and use at a later date. I suggest in a chilly glass of gin...

Now slice, deseed and finely chop a whole chilli.

Add to guacamole, and mash in. Season to your liking with salt and a little pepper if you're feeling it.

Before you start your next sauce, put the heat on your fish. Cook on one side for about 5 minutes and then flip.
Now for your other sauce. I ran out of bowls so had to use a Jack Daniels glass. Student: resourceful. Put in all of your sour cream and ketchup. Mix until you have an even colour.

Chop the other half of the chilli that we used earlier in the fish marinade and add to your taco sauce.

Once your fish as spent five minutes frying on both sides split in half and take off the heat.

Now lets assemble.
By all means set this out on a table and let your eaters assemble themselves. But heres a little how-to guide.
In the middle, lay out a handful of salad.

Spoon on a good tablespoon or two of your guacamole.

Then on goes the fish in the middle.

Taco sauce over the top.

And finally, a teaspoon of the juices from the pan. Packed with flavour so don't chuck away!